Xu Xinrui, Wei Siyu, Lin Mengyi, Chen Fang, Zhang Xin, Zhu Yuchen
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, P. R. China.
Department of Food Science and Engineering, Ningbo University, Ningbo, P. R. China.
Crit Rev Food Sci Nutr. 2024 Dec 13:1-13. doi: 10.1080/10408398.2024.2440602.
Acrylamide (AA), a compound formed during the thermal processing of high-carbohydrate foods, has been implicated in the onset and progression of neurodegenerative diseases. An increasing number of reports support that gut microbiota plays a significant role in brain function and diseases, suggesting it may act as a mediator between AA exposure and the development of neurodegenerative diseases. Available studies have shown that AA intake affects the composition of the gut microbiota and the integrity of the intestinal barrier, both of which are often thought to be associated with the pathogenesis of neurodegenerative diseases, given the numerous evidences linking gut microbiota with the brain. Based on the current understanding, this paper discusses that AA induces the onset and progression of neurodegenerative diseases by disrupting the composition of the gut microbiota and the structure of the intestinal barrier. Furthermore, it explores the interaction between probiotics and AA exposure, as well as the potential for polysaccharides and polyphenols to improve the gut microenvironment, which provides novel perspectives on modulating the neurodegenerative diseases caused by AA exposure through diet.
丙烯酰胺（AA）是在高碳水化合物食物热加工过程中形成的一种化合物，与神经退行性疾病的发生和发展有关。越来越多的报告支持肠道微生物群在脑功能和疾病中起重要作用，这表明它可能是AA暴露与神经退行性疾病发展之间的中介。现有研究表明，AA摄入会影响肠道微生物群的组成和肠道屏障的完整性，鉴于众多将肠道微生物群与大脑联系起来的证据，这两者通常被认为与神经退行性疾病的发病机制有关。基于目前的认识，本文讨论了AA通过破坏肠道微生物群的组成和肠道屏障的结构来诱导神经退行性疾病的发生和发展。此外，还探讨了益生菌与AA暴露之间的相互作用，以及多糖和多酚改善肠道微环境的潜力，这为通过饮食调节由AA暴露引起的神经退行性疾病提供了新的视角。
